Chicken Santa Fe

• 4 8 oz (224 grm). chicken breasts, boneless and skinless
• 1 roasted red pepper
• 1 green bell pepper
• 1 Bermuda or Vidalia onion
• 1/4 cup (60 ml) scallions, chopped
• 1 cup (225 ml) red wine -burgundy is good
• 1/2 cup (125 ml) sliced fresh mushrooms-portebellas recommended
• 32 oz (896 grm). cooked chili pepper linguine (or other type of pasta)
• 1 tbsp (15 ml). chopped garlic
• 1 tsp (5 ml). cumin
• 1 tsp (5 ml). chili butter (maybe powdered)
• 1 cup (225 ml) unsalted butter, softened

1. Cut each chicken breast into three pieces and then grill about three minutes on each side, while generously brushing each piece with the Santa Fe butter (chicken may be also pan fired).
2. Slice the onions, peppers and mushrooms into long, thin strips and saute with a tbsp of butter.
3. Veggies should be sauteed quickly and stay crisp.
4. Deglaze the pan with red wine and reduce by half.
5. Add remaining butter to lightly thicken sauce.
6. Heat linguine and arrange chicken on top.
7. Spoon veggies between the chicken and pour sauce over top.
8. Garnish with scallions.

chicken breasts, red pepper, green bell pepper, bermuda, scallions, red wine, mushrooms, cooked chili pepper linguine, garlic, cumin, chili butter, unsalted butter

Taken from online-cookbook.com/goto/cook/rpage/00057C (may not work)